WINE INTERMISSION

Dear Readers,


As I experienced some technical problems with my PC, I will publish my post next week. I appreciate your patience. In the meantime, relax and enjoy the view of Robert Mondavi's vineyard. Have a great week!

CABERNET SAUVIGNON, THE MAJOR RED GRAPE VARIETAL

Robert Mondavi (Napa Valley)

Cabernet Sauvignon is usually considered the “King” of red wines, as it is the world’s most popular red grape. Though it originated in France’s Bordeaux Region, today you can find great Cabernet Sauvignon all over the world, in places like Napa Valley, California, Italy, Australia, Spain, Chile, and South Africa.

No matter where it is produced, it will always retain its intense character. The origin of this red varietal dates back to the 17th century where they started blending two grapes; Cabernet Franc and Sauvignon Blanc. This red grape is famous for its thick skin, and strong vines capable of resisting any rot or frost.



Moulis-en-Medoc (France) Cabernet



It is usually a fresh fruit, easy drinking wine, with intense ripe tannins that create an elegant medium to full-bodied wine. Cabernet Sauvignon offers flavors of dark fruit, raisin, oak, cedar, pepper, and even tobacco.

Its high tannins, oak, and alcohol content are very important to take into account when you try to match this wine with food. Spicy foods are not the best choice for pairing with this wine, as you will be better off with a pepper crusted steak where the pepper minimizes the perception of the tannins.



Robert Mondavi (Napa Valley) 



Also, the oak influence of this red varietal is better matched with a cooking method like grilling, smoking, or plank roasting. Choose a side of mushrooms, green vegetables, or even cheeses like Cheddar, Mozzarella, and Brie.

Fall is a great season to sit outside, enjoy the weather, catch up with a good book, and experience the elegance and complexity of Cabernet Sauvignon.

THINK PINK THIS MONTH! http://ww5.komen.org

“Susan G. Komen fought breast cancer with her heart, body and soul. Throughout her diagnosis, treatments, and endless days in the hospital, she spent her time thinking of ways to make life better for other women battling breast cancer instead of worrying about her own situation. That concern for others continued even as Susan neared the end of her fight. Moved by Susan’s compassion for others and committed to making a difference, Nancy G. Brinker promised her sister that she would do everything in her power to end breast cancer forever.”

Please take a moment this month and check their website so that you could learn more about preventing breast cancer.

TIP OF THE WEEK

Check out http://www.ulta.com/ this month and get on to the “Windows of Love” where you could make your donations to commemorate Breast Cancer Awareness Month. The windows at ULTA will be filled with letters of love from those who have been affected by breast cancer.

DO YOU KNOW WHEN A WINE GOES BAD?

Lately, we have been learning about different wine varietals, their aromas, tannins, color, and appearance. Now we are ready to find out if a wine is bad.

When we taste food, we immediately know if something is good or bad, and the same is true with wine. Wine that tastes bad is normally caused by an external factor affecting its quality.

For example, if the color lacks clarity and the smell is unpleasant, you may have tasted a wine which has gone bad due to a faulty cork.

Another reason might be that air seeped into the bottle making the wine taste bitter and flat. You should be careful when tasting wine served by the glass at restaurants, as it is the primary cause for wine to taste bad.

At home, you should always tap your bottle tightly, so you can enjoy the same bottle another day, or you could also try experimenting with a Vacu Vin. This is a device designed to minimize air contact and maintaining the wine’s original integrity for up to four days after opening.

Wine is also sensitive to extreme temperatures (both hot & cold), and if you leave wine in a too warm area (home, car, etc.), the heat will have a negative effect causing it lose its original flavor. Try to find a cool, dry, dark area where your wines could be kept between 60-65 degrees Fahrenheit.



Penner Ash Winery


Conversely, another way of making wine taste bad is to serve white or sparkling wine at less than 40 degrees Fahrenheit. The extreme cold limits the aromas and camouflages its acidity so; watch out for over-chilling your wine.

Now you know some of the primary causes for making wine go bad.

TIP OF THE WEEK

National Breast Cancer Awareness is now in October, visit http://nbcam.org/ to be alert and learn more.